Higashiyama Yoshihisa
Kyoto, Japan
⭐1 Star
The Experience
From Michelin Guide
The chef thrives on innovation, embracing the principle of shuhari, the three stages of mastery. First, master the basics of Japanese cuisine; next, be creative and break the mold; finally, set out on your own to blaze a new trail. Building on the popularity of meat dishe, he experiments with using beef tongue as a soup topping. Between courses, he serves smoked cheese paired with a highball. He displays his ingredients dramatically, explaining each with a passion that captivates his guests.
Unique Things
From Visitor Experiences
Embracing the principle of shuhari in cuisine: Higashiyama Yoshihisa’s chef follows the three stages of mastery—first mastering traditional Japanese cuisine, then creatively breaking the mold, and finally blazing a new trail. This philosophy drives innovative dishes like using beef tongue as a soup topping, which is unconventional in traditional Japanese cooking.
Dramatic ingredient presentation with storytelling: The restaurant captivates guests by dramatically displaying ingredients and explaining each with passion, turning the meal into an engaging narrative experience rather than just a tasting.
Pairing smoked cheese with a highball between courses: Serving smoked cheese paired with a highball cocktail between courses is an unusual and creative interlude in a Michelin-starred Japanese restaurant, blending traditional and modern tastes in an unexpected way.
Ingredient Stars
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Higashiyama Yoshihisa in Kyoto are:
Seasonal ingredients: The restaurant emphasizes capturing the essence of the changing seasons through vibrant, fresh seasonal ingredients, which are central to their dishes and presentation.
Beef tongue: Chef Yoshihisa Suzuki experiments with beef tongue, notably using it as a soup topping, showcasing innovation while respecting Japanese culinary traditions.
Smoked cheese: Served between courses paired with a highball, smoked cheese is a distinctive ingredient that the chef highlights with dramatic presentation.
Tofu and Yuba (soy milk skin): While not explicitly confirmed as signature at Higashiyama Yoshihisa, Kyoto cuisine highly values fresh tofu and yuba, prized for their delicate texture and purity of flavor, and these are common in the region’s refined Japanese dining.
These ingredients reflect the restaurant’s philosophy of blending mastery of traditional Japanese cuisine with creative innovation, focusing on seasonality and unique flavor combinations that engage diners both visually and gastronomically.
Menu & Pricing
Current Offerings & Prices
Tasting Menu
- Lunch: €59.95 - €89.93 (12 pm)
- Dinner: €179.86 - €239.82 (6:30 pm)
A La Carte
- Cheese with whiskey: Not specified
Note: Prices may vary depending on the season and availability of ingredients.